ムース（ヨーグルトムース）｜エプロンさんのレシピ書き起こし
apron Time required : 10minutes
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Peperoncino | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe
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Ingredients
- pasta : 100g
- Garlic : 2 pieces
- Olive oil : 1 tablespoon
- Red pepper : One
- consomme : 1 tsp
- salt : 2 knobs
Time required
20minutes
Procedure
-
1)
Get ready
01:12
Finely chop the garlic.
-
2)
Make the sauce
02:10
Put olive oil and garlic in a frying pan, light it, and heat it over low heat to bring out the aroma. When the color of the garlic changes, add the pepper. When it's on fire, add water, set it to high heat, and add consomme and salt.
-
3)
Boil the pasta
03:53
When it boils, reduce to medium heat and add pasta. Set to high heat when all the pasta has sunk. Just before the pasta is boiled, add olive oil and taste it. When the water has drained, put it on a plate and put dried parsley on it.
Point
A simple peperoncino recipe that can be made with just one frying pan.
Garlic is best made in Japan when eaten raw, but it is better made in China or Spain when it is scented.
Ario Orio Peperoncino means garlic, olive oil, and chili pepper, so it is not Peperoncino unless these three are included.
Chili peppers are easy to burn, so add them after garlic.
Use 1.4 mm pasta boiled for 5 minutes.
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